Brick Path

Hooray! Another project completed! Here are some before and after pictures:

Tomato Pie (Original and Low Carb Versions)

Tomato Pie has been a family favorite since my sister brought the recipe back from her summer working at an Adirondack Camp. Today I tried an almond crust with it to make it low carb. I did not cook the crust all the way before adding the tomatoes and next time I will, but overall, it worked. In the past I have also used a low-carb baking mix with some success.

Tomato Pie

Use a 10” pie pan – lightly greased

2 cups bisquick (or comparable substitute – see biscuit recipe below)
2/3 cups milk
Mix together and pat into the bottom of the pie pan.

Cover with sliced, unpeeled tomatoes. Sprinkle with chives and basil.

Mix together:

1 cup shredded cheddar cheese
1 cup mayonnaise

Spread on top.

Bake at 400o until golden brown, approximately 30 minutes.

Note: 9 x 12 pan made by doubling recipe.

Biscuit recipe:

2 cups flour
1 tbsp baking powder
1 tsp salt
¼ cup shortening
¾ cup milk

Mix the dry ingredients together. Cut in shortening. Stir in milk.

Almond Parmesan Crust (from 500 More Low-Carb Recipes by Dana Carpender)

1 1/3 cups almonds
1/2 cup grated Parmesan cheese
4 tbsp melted butter
1 tbsp water (optional - I forgot to add it and the crust was fine.)

Grind almonds in a food processor until they are the texture of cornmeal. Add the cheese & pulse to combine. Add the butter & water and process until it forms a ball.

Pat into a greased 10" pie pan. Bake at 350 for 10 - 12 minutes.

It's a Hard Knock Life

Turkeys!

A while back I was fetching the newspaper and I heard a funny sound. I looked across the street and there were two ENORMOUS turkeys looking back at me! They are our neighbor's newest pets and they love to chat. He lets them run loose, so one morning when they were in the field right across from our house I took their picture.

Then last week, I looked out the kitchen window to see SIX wild turkeys heading up the driveway! We think maybe they were attracted to our area by the gobbling of the domestic turkeys.